Baked Parmesan-Panko Crusted Pork Chops with Mushroom Ketchup

Whereas very tasty, this brown mushroom-walnut ketchup wins no prize for magnificence, but it’s a terrific companion to crunchy oven-baked pork chops. Think about serving the entire wheat panko-Parmesan crusted meat atop a big spoonful of the mushroom combination. The ketchup can also be nice on lamb chops. 

See different associated recipes in New Fruity, Savory, and Spicy Ketchups—No Tomatoes Added

Yield: Four pork chops; 2 cups of ketchup
Prep time: 45 minutes for ketchup; 35 minutes for pork chops
Shelf life: The pork chops are finest eaten inside one to 2 days after being refrigerated; ketchup lasts at the least two weeks underneath refrigeration 


Mushroom Ketchup
½ ounce dried porcini mushrooms
1 tablespoon vegetable oil
three ounces onions, sliced
½ ounce garlic cloves, coarsely chopped
10 ounces child Bella or Portobello mushrooms
three tablespoons Worcestershire sauce
2 tablespoons horseradish Dijon mustard
Four teaspoons honey
2 teaspoons tamarind paste
1 teaspoon salt or to style
Beneficiant pinch floor black pepper

Baked Parmesan-Panko Crusted Pork Chops 
Olive oil spray
1 cup entire wheat panko
½ cup grated Parmesan cheese
½ teaspoon Italian seasoning
½ cup flour
Salt and floor black pepper
1 giant egg, plus 1 tablespoon of water
Four boneless heart reduce pork chops, about three/Four-inch thick


Mushroom Ketchup

  1. Soak the porcini mushrooms in 1 cup of heat water till softened, about 25 minutes. Pressure the liquid, scale back to three/Four cup, and reserve. 
  2. In the meantime, warmth the oil in a medium-size pan over medium warmth. Add the onion, partially cowl, and sauté till golden brown, about 7 minutes, stirring sometimes. Stir within the garlic and cook dinner till tender, about three minutes. 
  3. Mix the Portobello mushrooms and soaked dried mushrooms in a meals processor and pulse till finely chopped and scrape into the pan with the onion. Add the soaking liquid, Worcestershire sauce, mustard, honey, tamarind paste, salt, and pepper. Simmer for 10 minutes, return to the meals processor, and purée till nearly easy. Switch to a clear container, cowl, and refrigerate.

Baked Parmesan-Panko Crusted Pork Chops 

  1. Preheat the oven to 375 levels. Spray or brush a flat baking pan with oil. 
  2. Mix the panko, Parmesan, and Italian seasoning in a flat bowl. Beat the egg and tablespoon of water collectively in a second bowl and put the flour in a 3rd bowl. Season the pork chops with salt and pepper. Evenly dredge them in flour, dip within the egg, and press firmly into the panko combination to coat effectively. Lay the chops within the pan and spray evenly with oil.
  3. Bake till the crust is brown and the meat measures about 140 levels on an instant-read thermometer, 23 to 26 minutes. Let stand for about 5 minutes. The temperature will rise to 145 levels as they sit outdoors of the oven. 
  4. Serve the pork chops atop a big spoonful of the mushroom combination. 

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